Abstract
Flaxseed is an excellent source of fibre, protein, and omega-3 fatty acids. Studies have shown its effectiveness in improving yoghurt texture; however, it has adverse effects on sensory properties. This study investigated the prospect of substituting flaxseed powder in its non-mucilage form to produce tasty functional stirred yoghurt. Four yoghurt groups were produced without stabiliser or with (at 3%, w/w) commercial stabiliser, mucilage-free flaxseed powder, or whole flaxseed powder. Microbial, chemical, physical, and sensory properties of samples were analysed weekly during 21 days of storage at 4 °C. Replacing the flaxseed powder with its mucilage-free form can preserve the physicochemical properties and prevent adverse changes in yoghurt flavour usually caused by flaxseed. It can also improve fatty acid profile (increasing polyunsaturated fatty acids, reducing the saturated fatty acids and ω6/ω3 ratio) of yoghurt. Using 3% mucilage-free flaxseed powder is suggested to enhance overall quality and nutritional value of yoghurt.
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